By Gunnar Thompson, Executive Chef, Primland Resort, Virginia
Photograph courtesy of Barbara Angelakis
2 Recipes from the Kitchens of Primland Resort.
Loin of Venison
Primland Chanterelles, Snap Beans, Sweet Potato, Peach Reduction
1 boneless striploin of venison, all sinew and fat removed
3 oz. chanterelle mushrooms, brushed clean and rinsed if necessary
½ lb. snap beans, ends snapped
2 sweet potatoes
1 peach, peeled and sliced
1 cup veal stock
1 cup chicken stock
2 tbl honey
1 cinnamon stick
pinch of nutmeg
¼ lb. butter
salt and cayenne pepper to taste
Preheat oven to 400 degrees. Bake sweet potatoes for 1 hour or until tender. Peel and while hot, blend with ¼ lb. butter in food processor. Season with salt, cayenne pepper and a pinch nutmeg. Keep sweet potatoes in a warm place. Place peaches, stocks, cinnamon stick and honey in a sauce pan. Reduce until peaches are cooked and sauce thickens. Remove cinnamon stick. Bring a half gallon of water with a pinch of salt to a boil. Add beans and cook until tender. Remove and place in a bowl of ice water to cool. Heat a heavy skillet over high heat. Add ¼ cup canola or vegetable oil. Season meat with salt and pepper. Add meat, cooking until a good crust forms and turn over to cook the other side. Place skillet in oven and cook for about 10 to 14 minutes. Remove and rest for 15 minutes in another pan. Using heavy skillet heat over high flame. Add mushrooms and cook until tender, toss beans in the same pan and warm through. Season with salt and pepper. To Plate: Place a dollop of sweet potatoes on each plate. Then add the beans and mushrooms to the plate as well. Slice the venison thinly and place on top of sweet potatoes. Spoon the peach sauce over.
Tomato and Country Ham Risotto
The basis for this risotto is a charred tomato broth. Begin with the broth and refrigerate overnight or continue on and prepare the risotto.
2 lb. tomatoes, halved
½ yellow onion, sliced
3 cloves garlic, smashed
2 tbl canola oil
2 qt. chicken broth
Heat canola oil in a heavy bottomed stock pot. Add tomatoes cut side down. Wait for the tomatoes to brown and finally get a blackened appearance. Add onion, garlic and 2 qt. chicken broth. Heat to simmer and crush tomatoes with back of spoon or potato masher. Strain and press through a sieve.
2 cups arborio, carnaroli or vialone nano rice (all are Italian short grain varieties)
½ yellow onion, finely diced
3 slices country ham
½ cup white wine
¼ cup olive oil
1 lb. tomatoes, peeled, seeded and diced
reserved tomato broth
2 tbl butter
Salt and pepper to taste
Heat a thick bottomed pot over medium heat. Add oil, onion and ham. Cook until onion is transparent, add rice. Stir until rice is warmed through. Add white wine, stir constantly. When wine almost evaporated add 1 cup of tomato broth. Stir and when almost cooked add 1 more cup of broth, continue stirring until rice is cooked and almost done to taste. Stir in Tomatoes and cook until done. Add butter, season with salt and pepper and serve.
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